Lower-su­gar Sweet Potato Casse­role

Cooking Light - - Potatoes And Grains -

Ac­tive: 20 min. To­tal: 2 hr. 35 min.

Our de­li­cious casse­role has 5 fewer tea­spoons (20g) of added su­gar per serv­ing than tra­di­tional ver­sions.

3 lb. sweet pota­toes (5 to 6 medium sweet pota­toes)

1/2 cup evap­o­rated whole milk 2 Tbsp. un­salted but­ter, melted 2 tsp. vanilla ex­tract

11/2 tsp. kosher salt

1 tsp. black pep­per

2 large eggs, sep­a­rated Cook­ing spray

3/4 cup chopped wal­nuts

3/4 cup old-fash­ioned rolled oats 2 Tbsp. light brown su­gar

1/2 tsp. ground car­damom

1. Pre­heat oven to 350°F. Wrap pota­toes in­di­vid­u­ally in foil. Ar­range on a bak­ing sheet. Roast at 350°F un­til very ten­der, 60 to 75 min­utes. Set aside un­til cool enough to han­dle, about 15 min­utes. Peel pota­toes; dis­card skins. Place pota­toes in a large bowl; mash un­til smooth. Cool com­pletely, about 20 min­utes. Stir in milk, but­ter, vanilla, salt, pep­per, and egg yolks. Spread mix­ture evenly in a 2-quart glass or ce­ramic bak­ing dish coated with cook­ing spray.

2. Whisk egg whites in a medium bowl un­til frothy. Stir in wal­nuts, oats, brown su­gar, and car­damom. Sprin­kle evenly over sweet potato mix­ture. Bake at 350°F, un­cov­ered, un­til top is toasted and edges are bub­bling, 40 to 50 min­utes.

SERVES 12 (serv­ing size: about 1/2 cup) Calo­ries 220; Fat 9g (sat 2g, un­sat 6g); Pro­tein 5g; Carb 31g; Fiber 4g; Sug­ars 8g (added sug­ars 2g); Sodium 327mg; Calc 8% DV; Potas­sium 10% DV

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